Ginger and Curry Leaf Rasam
A flavorful South Indian soup made with red lentils, aromatic curry leaves, ginger, and coconut milk. This comforting rasam combines the earthiness of lentils with the warmth of Indian spices and the richness of coconut.
Ingredients
- •½ cup dried red lentils
- •6¼ cups water
- •1 teaspoon ground turmeric
- •½ teaspoon salt
- •2 tablespoons vegetable oil
- •10 pieces fresh curry leaves
- •2 teaspoons black mustard seeds
- •1 pinch asafetida
- •1 piece fresh ginger
- •1 medium tomato
- •1 can unsweetened coconut milk
- •1 tablespoon tamarind paste
- •1 teaspoon freshly ground black pepper
Cooking Instructions
- 1.
1. Place the lentils, 4 cups water, turmeric, and salt in a large pot and cook over medium-high heat until the lentils are tender, about 30 minutes, frequently skimming off any foam with a spoon.
30 min
- 2.
2. In a heavy-bottom pot, heat the oil over medium heat and add the curry leaves, stirring until very fragrant, about 1 minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger, and tomato and cook until the tomato begins to dry, about 3 minutes. Add the lentils, 2 1/4 cups water, the coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
7 min
- 3.
3. Season with salt and serve hot, garnished with the fried curry leaves.
2 min
